July Newsletter

We hope mid-summer is treating  you well!  (And that your family did not tempt you with corn on the cob and watermelon on the 4th of July!)

It is hard to believe it is Mid July and we are half way through summer break!  We have some great upcoming events and we would love to see
you attend!

July 12th- this Thursday at 5pm is our InstaPot KETO workshop- phase 1-4 friendly recipes for you to expand your horizon, bring a friend and be entered twice to win an InstaPot!  

August 29th- don't forget Chef Verati is coming to see YOU!  

He is traveling all over the world and is excited to be making a stop in Omaha!  

Meet at HOPE LODGE (89th and Dodge) by 7pm to see his fantastic show.  We ask that you consider arriving early to help serve a nutritious supper to
the oncology patients staying at the LODGE.  Bring a can food item to donate to their pantry as well.  WIN a free cookbook signed by Chef Verati!  

Below are pictures of the final stages of construction for the spacious new kitchen and dining area, we can't wait for you to see it!

"Let US" discuss lettuce!

New APP updates!  We are still utilizing the Pre-Order Cart on the desktop version only (www.my.idealsmart.com)   We are anticipating the mobile
version soon!  Please remember if you use the "Message" feature to always reply to the current thread to avoid HIPPA from blocking a "NEW" message
generated by the client.  Thank you!

REFERRAL program is in full swing- remember to claim your $50 food/supply credit for each friend/family member that starts the program!  No LIMITS!

RECIPE of the WEEK:

Chili Tostadas (Phase 1 Compatible)
Yields 2 medium tostadas, equivalent to 2 Ideal Protein food portions
Phase 4 Options: Top tostadas with chicken or beef strips, cevice (a form of Mexican sushi ‘cooked’ in fresh lime
juice), shrimp or lobster and plain low-fat yogurt in lieu of sour cream. Substitute lettuce for shredded cabbage
and fresh shredded radish when making fish tostadas. Delicious!

Ingredients:
1 Ideal Protein Maple Oatmeal (preferably sweetened)
1 Ideal Protein Vegetable Chili
¼ teaspoon baking powder
3 small pinches of baking soda
4 oz of hot water
8 drops of extra virgin olive oil
¼ teaspoon of dried Mexican herbs (coriander, basil, oregano, dried peppers, garlic and
crushed cumin which gives it a nice ‘smoky’ flavor)
Shredded lettuce
1 tablespoon fresh cilantro, shredded
1 tablespoon fresh tomatoes or fresh salsa
Chopped onion (raw) or green onion
Fresh lime

Directions:
Preheat the oven at 350º F. Blend the contents of the oatmeal and chili together with the baking powder,baking soda, hot water, virgin olive oil and herbs together until all the water is absorbed and the dry ingredients are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two (2) tostadas.

Bake at 350º F for 15 minutes. Remove from the oven and garnish with shredded lettuce, 1 tablespoon of chopped fresh cilantro, 1 tablespoon of fresh or canned tomatoes, chopped onion or green onions. Sprinkle a splash of fresh lime and serve while still hot!

Have a great week!